Comparative Studies on Polyphenolic Composition, Antioxidant and Antimicrobial Activities of Schisandra chinensis Leaves and Fruits

Abstract

The aim of this paper was to evaluate the antioxidant and antimicrobial activities and the polyphenolic content of Schisandra chinensis (Turcz.) Baill. leaves and fruits. The Qualitative and quantitative analyses of the polyphenolic compounds were achieved using a HPLC-UV-MS method. The main flavonoid from the leaves was isoquercitrin (2486.18 ± 5.72 μg/g plant material), followed by quercitrin (1645.14 ± 2.12 μg/g plant material). Regarding the fruit composition, the dominant compound there was rutin (13.02 ± 0.21 μg/g plant material), but comparing with the leaves, fruits can be considered a poor source of phenolic compounds. The antioxidant activity was evaluated by DPPH, TEAC, hemoglobin ascorbate peroxidase activity inhibition (HAPX), inhibition of lipid peroxidation catalyzed by cytochrome c and EPR spectroscopic assays, revealing a better antioxidant activity for the S. chinensis leaves extract. In the antimicrobial assay, S. chinensis leaves extract showed efficient activities against the targeted bacteria, being more active than the fruits extract. The results suggest the leaves of S. chinensis as a valuable source of antioxidant compounds with significant antioxidant activity.

Current knowledge of Schisandra chinensis (Turcz.) Baill. (Chinese magnolia vine) as a medicinal plant species: a review on the bioactive components, pharmacological properties, analytical and biotechnological studies

“…Among the phenolic acids found in the fruits, our team has confirmed the presence of: chlorogenic, p-coumaric, p-hydroxybenzoic, protocatechuic, salicylic and syringic acids (Szopa and Ekiert 2012). Other authors have additionally proved the presence of gentisic acid (Mocan et al 2014). The same team also confirmed the presence of compounds from the group of flavonoids: hyperoside, isoquercitrin, rutin and quercetin (Mocan et al 2014).…”

Determination of lignans and phenolic components of Schisandra chinensis (Turcz.) Baill. using HPLC-ESI-ToF-MS and HPLC-online TEAC: Contribution of individual components to overall antioxidant activity and comparison with traditional antioxidant assays

“…While some authors propose that lignans are good antioxidants and suggest the enrichment of several food products with these compounds in order to enhance their antioxidant properties (Kim, Lee, Do, & Bang, 2015;Kim & Choi, 2014), others state that their radicalscavenging properties are moderate and only effective at high concentrations (Šmejkal et al, 2010). Furthermore, antioxidant capacities of featured constituents and corresponding herbal preparations were mostly determined by (offline) bioassays such as the (traditional) DPPH, FRAP, or TEAC assays (Liu et al, 2009;Mocan et al, 2014;Wang et al, 2008). However, these methods cannot directly determine and identify the active components in herbal mixtures requiring further tedious separation and purification procedures, which are time consuming, produce a lot of waste, and do not always lead to expected results.…”

“…Information with regard to their chemical composition and bioactivities is scarce (Jarolimkova, 2015). Only recently, Schisandra leaves were described as a promising and sustainable source of antibacterial and antioxidant compounds (Mocan et al, 2014).…”

Small Berries - Attractive Source Of Bioactive Compounds For Consumers

“…Schisandra berries are also called five-flavor fruits is known mainly in Chinese medicine, when are used for treatment of several diseases. Mocan et al (2014) determined in schisandra berries total polyphenols in amount 9.20 mg GAE/g, and also these authors found that in schisandra berries is dominant from polyphenols chlorogenic acid and rutine, whereas isoquercetin and quercetin are present in smaller amount. Wang et al (2011) found 26.79 ±17.06 mg GAE/g of total polyphenols in dry schisandra fruits.…”